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Full of sun, this délice made from sundried tomatoes, garlic and onions, seasoned with a hint of hot pepper is perfect spread on toast or ideal to add a little summer touch to pasta, potatoes or omelette.
Enjoy these green olives, purple olives and small crunchy condiments prepared with vinegar and chilli.
You can also use them in your dishes : pizza, salads, bruschetta.
A recipe reminiscent of the sun, made with sundried tomatoes and tomato coulis, delicately seasoned with a hint of chili.
Picholine” is a variety of crisp green olives. They are prepared with fennel and can be enjoyed with an aperitif or in cooking.
They are said “broken” because they are crushed. It’s a way to prepare them in Provence.
Black olives with herbs cooked in Greek style. They can be enjoyed as an aperitif, but also in the cooking : salads with rice, tuna, tomatoes… or added to prepare a stew of meat or fish.
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